Sesame-Honey Beef Meatballs & Brown Rice

• Meanwhile, in a small bowl, combine the honey, low sodium soy sauce (for the glaze), a dash of water and mixed sesame seeds (reserving a pinch for garnish). Set aside. • In a medium bowl, combine beef mince, fine breadcrumbs, the low sodium soy sauce (for the meatballs), the egg and a good pinch of salt and pepper. • Using damp hands, roll heaped spoonfuls of mixture into small meatballs (4-5 meatballs per person). Transfer to a plate.

• When rice has 10 minutes remaining, in a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook meatballs, turning, until browned and cooked through, 8-10 minutes (cook in batches if your pan is getting crowded). • Remove from heat and add sesame-honey mixture, turning to coat.

TIP: For best results, drain the oil from the pan before cooking the sauce.

• While the meatballs are cooking, trim and thinly slice pea pods lengthways. Grate carrot.

• To saucepan with the brown rice, add shredded cabbage mix, carrot, snow peas, sesame oil blend, the rice wine vinegar and Japanese dressing. • Toss to coat and season to taste.